Effect of germination process on nutritional value changes and some mung bean physicochemical properties

Germination process can be used to improve the nutritional value of pulses. In this research, the effect of the germination process on nutritional values of mung bean such as moisture, protein, fat, ash, crude fiber, carbohydrates, minerals, and phenolic compounds were evaluated. Germination process was carried out with soaking mung bean seeds for 24 hours and then incubating them in the wet condition for 48 and 72 hours at 15 °C and 25 °C. The germinated seeds were dried and milled at 50 °C. The nutritional values were measured in samples and compared with control samples using a factorial experiment based on completely randomized design with three replications. The results of this study showed that protein and moisture content of the germinated seeds were increased as germination has proceeded. On the other hand, germination caused a reduction in the fat content of the mung bean. Germination also reduced the amount of ash, phosphorus and phenolic compounds in the mung bean. Germination until 48 hours increased the amount of crude fiber but after this time the amount of crude fiber was reduced. The amount of carbohydrates, iron, calcium, and zinc also increased after germination. According to the results, 72 hours at 25 °C are the best conditions for increasing the nutritional value of germinated seeds in mung bean.